Our vinification and ageing processes are simple and non-interventionist, because we let each vintage express itself through our wines.
To ensure our production is as natural as possible, we keep inputs to the strict minimum.
Alcoholic fermentation occurs thanks to the indigenous yeasts naturally presents on the grapes. The same is true for the bacteria involved in malolactic fermentation.
We keep sulfiting to the absolute minimum.
Our wine evolve at their own pace, and we give them all the time they need to express themselves. The wine is bottled between 13 and 20 months after the harvests.
No wines to display at the moment...